Greek Omelet

For the Greek omelet, pat the feta cheese dry with a paper towel and cut into small cubes or crumble.

Pour oil into the hot pan and add beaten eggs. Then sprinkle the crumbled feta cheese evenly over the top.

Cook slowly over low heat, sprinkle dried oregano on top. Divide the omelet into two halves, fold them together and sprinkle with chives on the plates.

Decorate with fresh basil leaves. Serve with bread and salad. Be sure to provide pepper and salt grinder at the table.

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